1/2 gallon jar canning
debster313
18 years ago
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twocats_wy
18 years agoarley_gw
18 years agoRelated Discussions
1/2 gallon milk jugs--to close or not to close?
Comments (6)Thanks, all. Not really concerned about flooding I guess, but concerned about the ability of it to function as a greenhouse. Some of them ended up gapping quite widely. I found the pictures really helpful in figuring out how to do the milk jugs and the pop bottles and the picture I used as a reference had them duct taped. I see that the point of twist-tieing them must be for easier transport??...See MoreQuestion canning in 1/2 pint jars
Comments (5)Yvonne, The reason it's recommended not to can in larger jars than a recipe calls for is that larger jars usually require a longer processing time to be sure the contents are all properly heated enough to kill any nasty organisms that could make the canned food risky to eat. If you process in a smaller jar, you know that the worst that happens is you process it longer than was necessary, but if you put it in a larger jar, you don't know how much longer it needs to process. A lot of standard, tested recipes for things like tomato sauce have amounts of time given for various sizes---usually at least for pints and quarts. Z...See MoreYou can't just tell me I can't use half gallon jars....
Comments (94)I have canning directions from a number of universities, Ball, Kerr, Presto, etc., dating back for over 20 years to the present. There have been many changes to the recommendations given by the various sources over the years. Example: pressure canning tomato juice in "Presto Cooker Canner, Directions and Recipes, 1978" lists no requirement for adding lemon juice or other acidification, and a recommended processing time for both pints and quarts is given as 15 lbs - 0 minutes. We've used that recipe over the years with no problems, but have since changed to other processing methods (processing time, acidification, pounds of pressure). It was only until a few years ago that we could find an "approved" method for preparing and canning vegetable tomato juice (V8?), but we've been canning quarts and 1/2 gallon jars of our own "V8", using our own directions which I've published here a number of years ago, for over 30 years! Jeez, did I get the nasty comments after posting that. And, the person that posted that the large canneries monitor the temperatures of each container in a batch, and conduct lab tests on products from each batch has certainly observed canneries other than the 10 or so I've visited. Getting back to recipes for half gallon jar recipes, I know it would be no big deal for a University that routinely conducts food safety testing and publishes "safe" recipes to conduct tests and provide recommendations for canning at least a limited number of recipes they standardize as to type and amount of each ingredient, etc. Heck, I can't believe that a great number of grad students haven't wanted to do just that!...See MoreHow much pickle crisp for 1/2 pint jars?
Comments (2)I would use less for the 1/2 pint jars. I never use more than called for and usually reduce it a bit. The 1/8th may be ok but PC can add a hint of bitterness if too much is used. Just dump the 1/8 tsp. into a mound on a cutting board and cut it into 2 separate piles - close enough. Dave...See MoreJames McNulty
16 years agoanoriginal
12 years agocharjo4
8 years agoarley_gw
8 years agocharjo4
8 years ago
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